MISSION, KS--(Marketwire - September 27, 2010) - (Family Features) Step up your game-day menu with a sizzling recipe from celebrity chef Michael Symon. His burger has a secret ingredient that turns ordinary tailgate food into championship fare -- pork.
"Pork is a great protein to cook for lots of reasons -- every cut tastes great and it's extremely versatile," said Symon. "I actually love to layer pork on pork - it adds texture to the dish and provides even more depth of flavor. That's a huge reason why I'm such a pork fan -- you can use various cuts on their own or combine them into one fantastic dish."
This season, Michael is opening up his playbook for cooking up a winning tailgate:
When creating the prefect football feast, a little goes a long way. With just a couple pork cuts, you can create a wide variety of crowd-pleasing dishes like Symon's three-in-one recipe for a Porky Burger. Have the succulent pulled pork and tender pork burgers on their own, or combine them with a few zesty garnishes to create one mouth-watering masterpiece.
Just because you're hosting the party doesn't mean you're responsible for making all the dishes. Turn your tailgate into a potluck and have your guests bring their favorite pork-inspired dish. With pork's versatility, you're guaranteed to keep drawing a crowd all season long.
Whether you're tailgating in the parking lot or at a backyard barbecue, make sure the food is ready at least two hours before the game. This will allow for plenty of time to eat and clean up before kickoff. No one wants to be doing dishes at game time or carrying a plate for the walk to the stadium.
For more mouthwatering recipes, a free brochure on a favorite go-to cut for tailgating, the pork shoulder, videos, and tips visit www.TheOtherWhiteMeat.com. You can also follow the National Pork Board on Facebook at facebook.com/TheOtherWhiteMeat and on Twitter @AllAboutPork.
Michael Symon's Porky Burger
Topped with Spicy Pulled Pork, Pickled Onions and Cilantro
| 2 | pounds 96% lean ground pork | |
| 3 | cups pulled pork, in juices (about 12 ounces pulled pork) | |
| 1/2 | teaspoon salt | |
| 1/2 | teaspoon ground black pepper | |
| 6 | potato burger buns, split or brioche burger buns | |
| 6 | 1/2-ounce slices Gruyère cheese | |
| 1/2 | cup pickled red onions or very thinly sliced red onion, separated into rings | |
| 1/2 | cup cilantro leaves |
Form the ground pork into six 1/2-inch-thick patties. Season both sides of patties with salt and pepper.
Preheat grill to medium hot. Place pulled pork in a pot and place on the corner of a grill to keep warm. Place patties directly over heat. Grill, uncovered, for 8 to 10 minutes or until pork patties reach 160 degree internal temperature, turning patties over halfway during grilling. In the meantime, toast the buns on the grill.
Top the pork patties with cheese. Cover grill and grill about 30 seconds or until the cheese is melted.
Place burgers on bun bottoms. Using a slotted spoon, spoon pulled pork on top of burgers. Top with onions, cilantro and bun tops.
For Michael Symon's recipe for Spicy Pulled Pork, visit www.TheOtherWhiteMeat.com